Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment.
- In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate together in 30-second intervals, stirring until smooth. Let it cool slightly so it doesn't scramble the eggs.
- In a separate large bowl, whisk the sugar and room-temperature eggs vigorously for about 1-2 minutes until the mixture is pale and thickened. Stir in the vanilla extract.
- Pour the warm chocolate mixture into the egg mixture and whisk to combine. Sift the cocoa powder, flour, and salt over the wet ingredients. Gently fold with a spatula until just combined; do not overmix.
- Fold in the toasted walnuts. The batter will be thick and glossy. Scrape it into the prepared pan and smooth the top with an offset spatula or spoon.
- Bake for 20-25 minutes. The cake is done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. If you insert it and it comes out clean, it’s likely overbaked and will lose its fudgy texture.
- Let the cake cool completely in the pan on a wire rack before lifting it out using the parchment overhang. Slice into squares.
- Optional Glaze: Heat the heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Drizzle over cooled slices if desired.
Nutrition
Notes
The secret lies in using room-temperature eggs; they emulsify into the batter instantly, creating a glossy sheen before baking. I also toast the walnuts lightly before chopping them—it deepens their flavor and prevents the cake from tasting raw. It’s simple enough for a spontaneous craving but impressive enough to serve at dinner parties.